Flourless Ricotta Cheesecake Swirl Brownies

Flourless Ricotta Cheesecake Swirl Brownies is a gluten free recipe with 24 servings. One portion of this dish contains around 3g of protein, 10g of fat, and a total of 166 calories. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Cupcakes and Kale Chips requires almond meal, salt, cornstarch, and milk. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes about 45 minutes. 10 people have made this recipe and would make it again. Overall, this recipe earns an improvable spoonacular score of 9%. Users who liked this recipe also liked Flourless Nutella Cheesecake Swirl Brownies, Flourless Baileys Fudge Swirl Brownies, and Flourless Peanut Butter Cup Swirl Brownies & #chocPBday #giveaway.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 350F and line a 13x9 inch pan with parchment paper.In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.In a large bowl, whisk together the eggs and sugar for a minute or two.Add melted chocolate mixture a little at a time, whisking well after each addition.Whisk in the cocoa powder, almond meal, salt, and vanilla. Set the batter aside.Combine the Ricotta cheesecake ingredients in a bowl and beat until smooth.Pour about two thirds of the batter into the prepared pan and spread evenly.Drizzle the cheesecake mixture over the batter, then dollop the rest of the brownie batter on top, and swirl with a butter knife.Bake at 350F for 25-30 minutes, or until just set in the middle.Cool completely in the pan before cutting.

 

Step by step:

1. Preheat your oven to 350F and line a 13x9 inch pan with parchment paper.In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.In a large bowl, whisk together the eggs and sugar for a minute or two.

2. Add melted chocolate mixture a little at a time, whisking well after each addition.

3. Whisk in the cocoa powder, almond meal, salt, and vanilla. Set the batter aside.

4. Combine the Ricotta cheesecake ingredients in a bowl and beat until smooth.

5. Pour about two thirds of the batter into the prepared pan and spread evenly.

6. Drizzle the cheesecake mixture over the batter, then dollop the rest of the brownie batter on top, and swirl with a butter knife.

7. Bake at 350F for 25-30 minutes, or until just set in the middle.Cool completely in the pan before cutting.

Nutrition Information:

covered percent of daily need